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It is certainly closer to soup season in North Alabama. We’ve had some freezing temperatures, just enough to make us bring in the giant Ficus and harvest our sweet potatoes. But then this weekend, it was in the upper 70s. Interesting weather so far! Regardless of the weather, this is a great soup. It doesn’t need a long time to cook, but the flavor improves as it cooks. It is similar to my Egyptian Style Red Lentil Soup but this has kale. Actually you could use most any variety of greens – you just might need to make a few adjustments. If you using a quick-cooking cooking green like cabbage or bok choy, just put it in later. You could also use collards, broccoli rabe, or even mustard greens. I haven’t tried this, but a sweet potato (freshly harvested from the Smith-Jordan garden) would probably be good in place of the regular potato. Play around with the spices, add some cinnamon or allspice if you want to mix it up even more. Use water or veggie broth. Have fun with this recipe and enjoy…

In a large heavy pot or Dutch oven, heat the olive oil and add the onions, celery, carrots, and potato. Cook for about 5 minutes. Add the garlic, cumin, turmeric, rosemary, Aleppo pepper, salt, black pepper, and nutmeg. Cook another 10 minutes. Stir in the tomato paste. Add lentils. Stir in the veggie stock and water. Add the kale. Bring to a simmer, stirring frequently. Reduce heat, cover, and simmer on low until the lentils are cooked, about 45 minutes. Garnish with crispy kale chips and serve.

*You can use 4 cups of veggie broth and 2 cups of water or you can use 6 cups of water. The veggie broth adds more flavor, but it is also delicious with only water. If you want a thicker soup, you can use less liquid. Depending on your lentils, you might need to increase the liquid if it is too thick.